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It's pumpkin season, and that means it's time to whip out the lightest, fluffiest, and perfectly crisp; the BEST Grain-free Pumpkin Waffles!
It's October, and that means it's pumpkin season over in our house. Of course, my husband is the oddball out and only loves his pumpkin in pumpkin pie. My girls, on the other hand, are completely obsessed with pumpkin. Not in total; they have to have a PSL type of pumpkin love either. They love fresh, real pumpkin flavor goodies, which starts first in the morning with these Pumpkin Waffles!
Not a pumpkin fan, but still want to enjoy some yummy waffles? Don't worry; you can check out my regular grain-free waffles if you want to.
What makes these the BEST?
- Real Pumpkin Flavor
- The right amount of spice
- Fuffy on the inside
- Crispy on the outside
They are the perfect pumpkin waffles!
What are they made of?
- Cassava Flour
- Arrowroot Starch
- Avocado Oil
- Pumpkin Puree - Not pumpkin pie filling
- Milk of Choice
- Baking Soda
- Cream of Tartar
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It's Time to Make Breakfast!
Step 1: Combine the cassava flour, arrowroot starch, sugar, salt, baking soda, cream of tartar, and whisk them together. Add the softened butter to the flour mixture and cut it into the flour until it resembles crumbly wet sand with a few butter pieces.
Step 2: Combine the eggs, pumpkin puree, oil, and spices into the butter and flour mixture and whisk until combined.
Step 3: Slowly start adding the milk of choice to the batter and whisk until the mixture combines and is thick but pourable.
Note: The amount of milk needed can vary slightly, so I always add it until it's needed. Some waffle irons prefer a thicker batter, and others prefer thinner, so make the mixture as thick as you want for your machine. Also, this is the reason I weigh my flours; it yields a more consistent batter each time than just measuring it by the cup.
Step 4: Time to put your waffle batter into your waffle iron. My waffle iron does not flip, and for these particular waffles, I like to make sure I fill my cavities more on the full side. I find it gets the outside really crisp, and I love the texture of these with the crisp and the fluffy insides. If yours does flip, make sure do to that halfway through.
It's time to enjoy some Pumpkin Waffles!
I like to serve these with simple toppings, butter, maple syrup, whipped cream, and a dash of cinnamon, but you can top them however you like.
More Breakfast Fun!
The BEST Gluten-Free Pumpkin Waffles
- 1 C Cassava Flour 140 g
- ⅓ C Arrowroot Starch
- ⅓ C Sugar
- 3 Large Eggs
- ½ C Butter soft
- 2 TBS Avocado OIl or light cooking oil
- ⅓ C Pumpkin Puree not pie filling
- ¾ C Milk of Choice
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ½ teaspoon Salt
- ½ teaspoon Baking Soda
- 1 teaspoon Cream of Tartar
- In a bowl whisk together the cassava, arrowroot starch, sugar, sat, baking soda and cream of tartar.
- Like you are making a pie, cut the soft butter into the flour mixture until it resembles wet sand. If there are few small pieces of butter still it's okay.
- Whisk in the pumpkin puree, eggs, oil, and spices. The batter will be thicker.
- Finally whisk in the milk a little bit at a time. Depending on your measurements you might need a little more or less. (½ - 1 C) If I measure by weight I like the results best with ¾ C of milk.